r 


LIBRARY 

OF  THE 

UNIVFRStTV  oflLUNO! 

|y  of  the  State  of  New  York 

Education  Department 
Albany  isr.Y. 


1C 


Subject  no. 
641 


Syllabus  88  Sep.  1901 


i fc.  '» 


STORAGE 


Prepared  by  the  Food  syllabus  committee  of  the  Lake  Placid  conference 

on  Home  economics 


SUBJECTS  OF  LECTURES 


Food  in  relation  to  health 

Food  power,  or  food,  the  source  of  fcr  mian  energy 
Food  principles  and  their  distribution  in  nature 
and  in  human  diet 
The  dietary 
Cost  of  food 

Work  of  United  States  department  of  agriculture 
Food  for  different  ages  and  conditions 
Science  of  cookery 
Art  of  cookery 


10  Preparation  of  the  daily  food;  is  it  a home  industry? 


Lecture  i 

FOOD  IN  RELATION  TO  HEALTH 


Evidences  of  good  health 

How  shall  we  know  if  we  are  in  our  best  condition? 

1 We  shall  not  be  thinking  about  it  at  all.  Mere 
motion,  action,  work,  use  of  muscular  and  mental 
power  bring  a delightful  sense  of  life  and  force. 
The  healthy  workman  goes  to  his  day’s  work  with 
vigor  in  his  step,  the  schoolboy  to  his  desk  with 
eagerness. 

2 We  shall  have  a consciousness  of  power,  power  to 
work,  to  think,  invent,  paint,  write,  just  as  much 
as  to  swing  a sledge  hammer.  This  is  the  stand- 
ard of  good  health  for  all.  If  we  find  ourselves 
sluggish  and  tired  in  the  morning,  something  is 
wrong. 


E30011- Agi- 2000 


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HOME  EDUCATION  SYLLABUS 


One  of  the  essentials  of  good  health  is  reserve  power. 
A sound  firm  has  credit  at  the  bank.  A little  pinch 
for  money  does  not  seriously  disturb  it ; if  one  cus- 
tomer does  not  pay,  another  will.  But  when  it  has 
to  call  on  all  it  possesses  day  by  day  it  is  on  the  verge 
of  bankruptcy.  A sound  man  has  a store  of  health, 
as  it  were,  to  fall  back  on  and  he  can  easily  bear 
cold  and  wet  and  hunger  for  a day  or  two.  When  a 
little  change  in  diet,  temperature  or  humidity  seri- 
ously disturbs  a man’s  health  he  is  nearly  or  quite 
bankrupt  in  this  regard. 

References 

Chambers.  Manual  of  diet. 

Church.  Food. 

Miles.  Muscle,  brain  and  diet. 

Roberts.  Collected  contributions  on  digestion  and  diet. 

Dietetics  and  dyspepsia. 

Simpson.  Choice  of  food. 

Yeo.  Food  in  health  and  disease. 


Topics  for  papers 

1 The  problem  of  transportation  of  food  in  its  relation 
to  health. 

2 Fish : methods  of  catching,  transporting  and  cur- 
ing. 

3 Cold  storage : is  it  a benefit  to  the  buyer  or  to  the 
seller?  Effect  on  different  classes  of  food. 

4 Effect  on  quality  and  healthfulness  of  vegetables  of 
methods  of  cultivation  tending  to  increase  their  trans- 
portable qualities. 

5 Green  vegetables  and  tubers:  why  needed  in  a 

healthful  diet? 

6 Hours  and  sequence  of  meals  in  relation  to  health. 

7 What  is  the  present  method  of  sanitary  inspection 
of  slaughter  houses  and  wholesale  and  retail  markets? 
In  what  ways  may  it  be  improved? 


FOOD 


3 


8 Describe  the  condition  of  standard  meats  and  green 
vegetables  when  “fresh”  and  when  “stale.” 

9 Effect  of  tea,  coffee  and  cocoa  on  health. 


FOOD  POWER,  OR  FOOD,  THE  SOURCE  OF  HUMAN 


Measure  of  power 

Other  factors  in  a healthful  condition,  as  fresh  air 
and  exercise,  are  very  important,  but  the  force 
liberated  by  the  combustion  of  food  in  the  animal 
body  is  the  only  source  of  power.  We  ask,  how 
much  power  of  work  is  there  in  the  food  we  eat? 
How  much  food  do  we  need  for  a day’s  work?  We 
call  this  power  energy,  and  we  reckon  the  force  in 
calories,  that  is,  in  the  heat  equivalent  of  work. 
This  is  the  starting  point  of  all  our  modern  work 
in  dietetics. 

Unity  of  all  energy 

For  the  sedentary  worker,  the  scholar,  the  teacher, 
food  is  the  source  of  intellectual  energy,  as  it  is 
of  the  physical  energy  of  the  outdoor  worker  and 
sportsman. 

Metabolism 

A knowledge  of  the  use  of  food  in  the  body  (meta- 
bolism), or  the  chief  classes  of  food  and  the  part 
each  is  supposed  to  play,  is  essential  to  the  right 
choice  of  food  for  individual,  family  or  institution. 


Atwater.  Methods  and  results  of  investigations  on  the  chemistry 
and  economy  of  food. 

& Benedict.  Metabolism  of  matter  and  energy  in  the 

human  body. 

& Rosa.  New  respiration  calorimeter  and  experiments  on 

the  conservation  of  energy  in  the  human  body. 


Lecture  2 


ENERGY 


References 


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Blasdale.  Some  Chinese  vegetable  food  materials  and  their 
nutritive  and  economic  value. 

Chambers.  Dietetics.  (Encyclopaedia  Britannica) 

Green.  Food  products  of  the  world. 

Hart.  Diet  in  sickness  and  health. 

Hutchison.  Food  and  dietetics. 

Nitti.  Food  and  labor  power  of  nations. 

Richards,  ed.  Plain  words  about  food. 

Schafer,  ed.  Textbook  of  physiology,  v.  i. 

Soyer.  History  of  food  and  its  preparation  from  the  earliest  ages. 
Thompson.  Food  and  feeding. 

Wright.  Working  girls  of  Boston:  food  consumption,  p.  240-326. 
See  current  books  of  travel  for  national  foods. 

Topics  for  papers 

National  food  materials  and  dishes.  Show  how 
they  contain  approximately  the  same  food  principles 
the  world  over. 

a The  daily  food  of  a Chinese  coolie 
b The  daily  food  of  the  East  India  workman 
c The  daily  food  of  an  Italian  peasant 
d The  daily  food  of  a German  peasant  and  work- 
man in  cities 

e Food  of  English  navy  ( see  Nitti,  Food  and  labor 
power  of  nations ) 

f The  American  workman  ( see  Atwater,  Chemistry 
and  economy  of  food) 
g Cooking  methods  in  foreign  lands 
h The  undernourished  working  girl 


FOOD 


5 


Lecture  3 

FOOD  PRINCIPLES  AND  THEIR  DISTRIBUTION  IN 
NATURE  AND  IN  HUMAN  DIET 

The  balanced  ration  for  man.  To  how  many  has  it 
ever  occurred  that  there  should  be  as  definite  instruc- 
tions for  feeding  men  and  women  as  there  now  are  for 
feeding  horses  and  cows?  The  food  of  a man  must  be 
suited  to  the  kind  and  intensity  of  work  he  does,  so  that 
it  may  be  assimilated.  Each  human  being  must  have 
the  true  proportion  of  proteid,  of  fat,  of  starch  and 
of  the  mineral  salts,  else,  even  with  an  abundance, 
he  may  not  be  well  nourished.  True,  that  through  a 
process  of  natural  selection,  unaided  by  scientific 
knowledge,  each  race  and  each  nation  has  made  some 
combinations  of  food  materials  that  give  nutrients 
in  due  proportions  and  at  the  least  cost.  These  blind 
instincts,  developed  by  the  pressure  of  necessity,  can 
in  the  main  be  trusted  while  simple  and  familiar  con- 
ditions hold,  as  witness  the  peasantry  in  certain  regions 
of  Europe.  With  changed  conditions  and  enlarged 
opportunities  for  the  purchase  of  food,  the  palate 
becomes  the  sole  guide  and  the  need  of  intelligence  is 
apparent. 

It  is  not  proposed  to  bring  the  individual  to  a meas- 
ured daily  quantity  or  a too  narrow  range,  but  there 
are  certain  broad  and  general  rules  which,  once  laid 
down,  may  serve  to  give  direction  to  choice  of  food 
material,  thereby  assuring  full  nutrition  with  the  sav- 
ing of  that  vast  waste  so  commonly  found. 

Nomenclature.  A measure  of  value  is  just  as 
necessary  for  foods  as  for  a mine,  whose  wealth  is  esti- 
mated by  the  number  of  ounces  of  the  precious  metal 
it  can  furnish  a ton. 

When  one  learns  to  play  a new  game,  one  patiently 
learns  the  terms,  however  senseless  they  may  seem; 


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HOME  EDUCATION  SYLLABUS 


the  terminology  which  estimates  the  value  of  the 
nutrients  in  food  stuffs  must  be  learned  before  intelli- 
gent discussion  is  possible. 

References 

Abel.  Beans,  peas  and  other  legumes  as  food. 

Sugar  as  food. 

Atwater.  Methods  and  results  of  investigations  on  the  chemistry 
and  economy  of  food. 

& Woods.  Chemical  composition  of  American  food. 

Campbell.  In  foreign  kitchens. 

Halliburton.  Chemical  constituents  of  the  body  and  food,  (in 
Schafer,  ed.  Text-book  of  physiology,  1:1-79) 

Essentials  of  chemical  physiology. 

Harrington.  Practical  hygiene. 

Hutchison.  Food  and  dietetics. 

Langworthy.  Eggs  and  their  uses  as  food. 

Miles.  Muscle,  brain  and  diet. 

Milk  as  food. 


Topics  for  papers 

1 Proteids  in  our  daily  fare:  how  furnished. 

2 Fats  and  starch:  to  what  extent  are  they  inter- 
changeable? 

3 Sugar  as  a daily  food:  recent  increase  in  its  use. 

4 Vegetarianism:  arguments  for. 

5 The  legumes  as  a substitute  for  meat. 

6 Food  value  of  eggs. 

7 Condiments:  their  use  and  abuse. 

8 Nuts  as  a substitute  for  meat. 

Lecture  4 

THE  DIETARY 

Regulated  food  supply.  The  dietary  of  a given 
family  or  institution  is  ascertained  as  follows:  every- 
thing in  the  storeroom  is  weighed  before  beginning 
and  after  finishing  the  experiment,  while  careful 
account  is  kept  of  the  weight  of  all  purchases  and  of 


FOOD 


7 


waste.  The  amount  of  nutrients  in  the  food  used  is 
then  estimated  according  to  the  analysis  of  the  raw 
material  and  the  result  is  divided  by  the  number  of 
men  in  the  family  or  the  calculated  equivalent,  women 
being  considered  to  eat  as  much  as  men,  children 
according  to  their  age. 

For  a scientific  dietary  see  Experiment  station  bul- 
letins, specially  no.  49  and  91  (Lake  Erie  and  Dakota). 
Provisional  standards  are  adopted  from  scientific  data 
and  from  actual  experience. 

References 

Atwater  & Woods.  Dietary  studies  in  New  York  city. 

Bevier.  Nutrition  investigations  in  Pittsburg,  Pa. 

Frissell  & Bevier.  Dietary  studies  of  negroes  in  eastern  Virginia. 
Gibson,  Calvert  & May.  Dietary  studies  at  the  University  of 
Missouri. 

Jaffa.  Nutrition  investigations  at  the  California  agricultural 
experiment  station. 

Wait.  Nutrition  investigations  at  the  University  of  Tennessee. 
Woods  & Merrill.  Nuts  as  food. 

Investigations  on  the  digestibility  and  nutritive  value  of 

bread. 

For  more  extended  study  the  following  may  be  included: 

Atwater  & Bryant.  Dietary  studies  in  Chicago. 

& Woods.  Dietary  studies  in  New  York  city. 

Dietary  studies  with  reference  to  the  food  of  the  negro. 

Goss.  Dietary  studies  in  New  Mexico. 

Nutrition  investigations  in  New  Mexico. 

Grindley  & others.  Nutrition  investigations  at  University  of 
Illinois,  North  Dakota  agricultural  college  and  Lake  Erie 
college. 

Jordan.  Dietary  studies  at  the  Maine  state  college. 

Stone.  Dietary  studies  at  Purdue  university. 

Voorhees.  Food  and  nutrition  investigations  in  New  Jersey. 
Wait.  Dietary  studies  at  the  University  of  Tennessee. 


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HOME  EDUCATION  SYLLABUS 


Topics  for  papers 

1 The  balanced  ration  as  understood  by  the  farmer. 

2 The  life  ration. 

3 The  work  ration. 

4 The  reasonable  allowance  for  waste. 

5 Bread  as  the  staff  of  life;  to  what  extent  is  this 
still  true? 

6 To  what  extent  may  milk  be  considered  as  a perfect 
diet? 

7 Fruits  as  food:  date  bread. 

8 What  is  a rational  meal? 

Lecture  5 
COST  OF  FOOD  . 

10  cent  dietary.  10  to  15  cents  a day  will  purchase 
anywhere  in  America  within  a few  miles  of  a railroad 
or  in  an  agricultural  region  adequate  food  for  the  man 
living  and  working  in  the  open  air.  In  order  to  do  this, 
choice  must  largely  be  made  from  the  12  or  15  food 
materials  whose  analysis  is  given  below. 

25  cent  dietary.  To  the  12  or  15  common  foods  of 
the  world  may  be  added  25  or  more  of  more  limited 
use,  and  these  together  will  furnish  for  20  to  25  cents  a 
day  a sufficient  variety  of  flavor,  if  purchased  when  in 
season  and  properly  cooked  and  combined. 

50  cent  dietary.  From  data  that  has  been  gathered, 
it  seems  probable  that  the  average  city  family  in  easy 
circumstances  spends  for  the  raw  material  of  food  from 
40  to  60  cents  for  each  person  daily. 

As  compared  with  the  25  cent  dietary,  the  extra 
money  seems  to  go  for: 

1 waste  due  to  lack  of  oversight  and  calculation ; 

2 food  out  of  season ; hothouse  cucumbers,  etc. ; 

3 perishable  food,  meats,  fruits; 

4 flavors  and  tenderness ; 


FOOD 


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5 rare  foods  of  which  there  are  not  enough  to  meet 
the  demand ; 

6 custom’s  sake. 


THE  13  CHIEF  FOODS  CONSIDERED  AS  TO  THEIR  NUTRITIVE  AND 
ECONOMIC  VALUE 

453.6  grams=i  lb.;  1 gramproteid  and  carbohydrates=4.i  calories; 

1 gram  fat=g.3  calories 


Refuse 

Water 

Proteid 

Fat 

Carbo- 

hydrates 

Cal- 

ories 

Nuts  (peanuts,  edible  por-  % 

% 

% 

.% 

% 

alb. 

tion)  . . 

9.2 

25.8 

38.6 

24.4 

2560 

Sugar  (gran.)  . . 

: . 

. 

IOO 

1857 

Cornmeal  (bolted)  . . 

12.9 

8.9 

2.2 

75-1 

1655 

Wheat  flour  (roller  pro- 
cess) . . 

12.5 

11. 3 

I.  I 

74.6 

1645 

Rye  flour  . . 

12.7 

7.i 

•9 

78.5 

1630 

Rice  . . 

12.4 

7.8 

•4 

79 

1630 

Legumes  (dried)  . . 

13.2 

2.2.3 

1.8 

59.1 

1590 

Meats  (about)  12 

55 

16 

!5  , 

. . 

928 

Fish  (fresh)  30 

45 

12 

4 

. . 

.388 

Potatoes  15 

67.1 

1.8 

. 1 

15.3 

325 

Milk  . . 

87 

3.3. 

4 

5 

325 

Bananas  40 

44-5 

•7 

•5 

13.7 

290 

Fruit(apples,  grapes, etc.)  25 

60 

1 

•9 

12.9 

285 

Wheat  flour 
Cornmeal 
Wheat  flour 
Rice 
Potatoes 
Legumes 
Milk 
Potatoes 
Nuts  (kernels) 

Cheese  (Amer. 

pale)  “ 14c 

Fruit  at  2c 

Milk  “ 

Beef  (medium  fat, 

15#  bone)  “15c 

Beef  (sirloin)  “25c 

Eggs  “ 25c 


at  2c  a pound  furnishes  3000  calories  for  3.6  cents 
“ 3C  “ “ 

“4C  “ “ 

“5C  “ “ 

“ IC  “ “ 

“ 8c 

“ 2C  “ “ 

“ 2C  “ “ 

“ 16c  “ “ 


5-4 

< ( 

7.2 

< 4 

9.2 

« 4 

9 2 

4 4 

15 

4 4 

18 

4 4 

18 

4 4 

19 

4 4 

20 

4 4 

21 

4 4 

32 

4 4 

47 

4 4 

69 

4 4 

115 

• 4 

a 7c  a quart. 


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References 

Atwater  & Bryant.  Dietary  of  university  boat  crews. 

& Woods.  Dietary  studies  in  New  York  city. 

Grindley  & others.  Nutrition  investigations  at  University  of 
Illinois,  North  Dakota  agricultural  college  and  Lake  Erie 
college. 

Huntington.  The  dietary. 

Kellogg.  The  daily  ration. 

The  new  dietary. 

Richards.  Cost  of  food,  a study  in  dietaries. 

Thompson.  Practical  dietetics. 

Topics  for  papers 

1 The  25  cent  dietary;  menu  for  a week  at  different 
seasons  of  the  year. 

2 Meat  in  above  for  12  cents;  how  to  choose  and 
prepare  it. 

3 Fruit  in  above  for  3 cents;  list  of  seasonable  fruits 
for  each  month. 

4 Vegetables  in  above  for  3 cents;  list  of  seasonable 
vegetables  for  each  month. 

5 How  a vegetarian  may  live  on  a dime  a day;  menus 
for  a week. 

6 The  ideal  breakfast. 

7 Dinner  at  noon  compared  with  dinner  at  night. 

8 The  grocer’s  bill;  how  to  keep  it  down  to  its  proper 
proportion  of  the  income. 

9 Does  the  50  cent  dietary  give  twice  the  mental  and 
physical  efficiency  furnished  by  the  25  cent  dietary?  If 
not,  in  what  way  is  the  extra  money  spent  on  it  to  be 
justified? 

10  Ratio  of  meat  bill  to  total  expenditure  for  food. 


FOOD 


I I 

Lecture  6 

WORK  OF  UNITED  STATES  DEPARTMENT  OF 
AGRICULTURE 

The  department  of  agriculture  publishes  three  series 
of  bulletins  bearing  on  the  food  and  nutrition  of  man. 
They  are  i)  technical  bulletins  of  the  office  of  experi- 
ment stations ; 2)  technical  bulletins  of  the  division  of 
chemistry;  3)  farmers  bulletins. 

1 Office  of  experiment  stations:  technical  bul- 
letins (designated  as  O.  E.  S.).  These  give  accounts  of 
methods  and  results  of  investigations,  including  original 
researches  in  the  United  States  and  summaries  of 
results  of  inquiries  in  this  and  in  other  countries.  They 
bear  on  composition,  digestibility  and  nutritive  values 
of  food ; metabolism  of  matter  and  energy  in  the  body ; 
functions  of  nutrients  of  food;  food  consumed  by  people 
of  different  classes;  dietaries  and  dietary  standards; 
pecuniary,  hygienic  and  sociologic  considerations  re- 
garding food  and  nutrition. 

2 Division  of  chemistry:  technical  bulletins 

(designated  as  D.  C. ).  Of  these  the  most  important  is 
Bulletin  13  on  Foods  and  food  adulterants.  This  is 
made  up  of  several  parts,  each  treating  of  the  compo- 
sition or  adulterations  of  one  or  more  classes  of  food 
materials  and  beverages. 

3 Farmers  bulletins  (designated  as  F.  B.  the  desig- 
nation referring  to  the  character  of  the  bulletin  and  not 
to  the  branch  of  the  department).  The  department 
has  already  published  about  130  of  these  bulletins  on 
as  many  different  subjects.  * A dozen  or  more  bear  on 
food  and  nutrition  of  man.  They  are  intended  to  be 
simple,  popular  and  practical. 

Besides  the  above,  the  Yearbook  of  the  department 
of  agriculture,  published  annually,  contains  articles  on 
food  and  nutrition. 


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Titles  and  descriptions  of  all  these  publications, 
with  indications  as  to  how  they  may  be  obtained,  are 
sent  on  application  by  letter  or  postcard  to  the  secre- 
tary of  agriculture,  Washington  D.  C. 

The  technical  publications  may  be  purchased  at  very 
low  rates  from  the  superintendent  of  documents,  Wash- 
ington D.C.  but  are  for  the  most  part  distributed 
gratuitously  by  members  of  congress  and  by  the  secre- 
tary of  agriculture.  The  farmers  bulletins  are  not  sold 
but  distributed  gratuitously.  The  technical  bulletins 
are,  in  general,  reserved  for  those  who  have  special  use 
for  them.  The  best  way  to  get  them  is  to  write  to 
one  of  your  state  senators  or  to  the  representative  from 
your  district,  stating  specifically  what  publications  you 
desire. 

The  following  are  some  of  the  later  bulletins : 

Abel.  Beans,  peas  and  other  legumes  as  food. 

Sugar  as  food. 

Atwater.  Bread  and  the  principles  of  bread-making. 

Jaffa.  Nutrition  investigations  at  the  California  agricultural 
experiment  station. 

Langworthy.  Eggs  as  food. 

Fish  as  food. 

Woods.  Meats:  composition  and  cooking. 

& Merrill.  Investigations  on  digestibility  and  nutritive 

value  of  bread. 

Topics  for  papers 

1 The  government  and  the  housewife. 

2 Kitchen  experiment  stations : are  they  desirable? 

3 In  what  ways  may  the  work  of  the  department  of 
agriculture  be  made  still  more  useful? 

4 What  does  the  average  housewife  need  to  know 
about  food  values? 

5 Why  is  a knowledge  of  food  composition  necessary 
for  the  feeding  of  children? 

6 The  advantage  of  the  farmer’s  wife  over  the  city 
housekeeper. 


FOOD 


13 


Lecture  7 

FOOD  FOR  DIFFERENT  AGES  AND  CONDITIONS 

Food  for  the  young  child.  It  is  evident  that  the 
quantities  and  proportions  are  not  the  same  for  the 
young  child  who  has  to  increase  his  weight  of  bone, 
muscle  and  tissue,  as  for  the  old  person  who  has  only 
to  hold  his  own.  The  need  of  some  better  provision 
for  the  food  of  young  children  of  school  age,  who  are 
kept  away  from  the  base  of  supplies  for  so  many 
hours  of  the  day,  is  imperative ; for  insufficient  nutrition 
(a  very  different  thing  from  insufficient  food)  has  quite 
as  much  to  do  with  the  frequent  breaking  down  of  the 
child  as  overstimulation  in  study;  in  fact,  overstimula- 
tion in  study  is  probably  possible  only  in  the  case  of  an 
insufficiently  nourished  scholar.  The  healthy  rosy- 
cheeked  child  is  too  much  of  an  animal,  contented  with 
life,  to  be  driven  to  overexertion  in  study. 

Food  for  the  child  in  school.  It  is  time  that  a 
vigorous  protest  be  made  against  the  claim  that  over- 
study in  the  school  is  the  cause  of  all  the  evils  of  school 
life.  Let  a careful  examination  be  made  of  the  facts 
as  to  food  and  exercise  before  a universal  condemna- 
tion of  our  methods  of  education  is  allowed. 

Food  in  mature  life.  It  is  evident  that  on  arriving 
at  maturity  a certain  balance  should  be  maintained; 
that  while  the  danger  for  the  young  is  too  little  food, 
for  those  of  40  to  60  years  it  is  more  often  too  much. 

Need  of  education  in  food  values.  The  great  in- 
crease of  diseases  from  causes  under  individual  control, 
such  as  those  which  are  brought  on  by  errors  of  diet, 
points  to  the  need  of  more  general  education  in  this 
respect. 


14 


HOME  EDUCATION  SYLLABUS 


References 

Boland.  Invalid  cooking. 

Burnet.  Foods  and  dietaries. 

Chambers.  Manual  of  diet. 

Dukes.  School  diet. 

Fothergill.  The  town  dweller. 

Hart.  Diet  in  sickness  and  health. 

Hogan.  How  to  feed  children. 

Holt.  Care  and  feeding  of  children. 

Hutchison.  Food  and  dietetics. 

Oppenheim.  Care  of  the  child  in  health. 

Richards.  Notes  on  hospital  dietaries,  (in  American  journal  of 
insanity,  Oct.  1895,  52:214-17) 

ed.  Plain  words  about  food. 

Sachse.  How  to  cook  for  the  sick. 

Topics  for  papers 

1 From  the  accompanying  table,  make  up  a week’s 
menu  for  the  child  of  3 to  5. 

2 How  to  treat  the  whims  of  children  as  to  food. 

3 Foods  for  the  schoolgirl  and  boy. 

4 Foods  for  the  grandmother. 

5 How  should  the  summer  dietary  differ  from  the 
winter? 

6 Tea,  coffee  and  other  stimulants  for  children. 

7 How  to  feed  the  baby. 

8 Amount  of  food  required. 


AGE 

Weight 
of  body 
in  kilo- 
grams 

FOOD  IN  GRAMS 

• 

Carbo- 

hydrates 

Total 

Dry  sub- 
stance 

Nitrog- 

enous 

Fat 

Girl,  4 . . . . 

13  3 

1203 

197 

44.8 

41.5 

IO2.7 

Boy,  6 . . . . 

18 

1560 

311 

637 

45-8 

197.3 

Girl,  9 . . . . 

22.  7 

1660 

328 

61.3 

47 

207.7 

9-14 

78 

43-3 

281 

FOOD 


x5 


APPROXIMATE  COMPOSITION  OF  SOME  COMMON  FOOD  MATERIALS 


Water 

Proteids, 

nitrog- 

enous 

% 

I 

Fat, 

oils,  etc. 

% 

Carbo- 
hydrates, 
starch, 
sugar, 
etc.  % 

Calories 
or  fuel 
value  a 
lb.  or  453 
grams 

Apples 

63-3 

•3 

•3 

10.8 

220 

Barley.  ....... 

ii. 9 

10.5 

2. 2 

72.8 

1640 

Beef  (round) 

64.4 

19.5 

7-3 

. . . . 

670 

Beef-juice  (bought)  . . 

93 

4.9 

.6 

. . . . 

115 

Consomme  (canned)  . . 

96 

2.5 

.... 

•4 

55 

Bread  (white)  .... 

35 

9.1 

1.6 

53*3 

1225 

Butter 

11 

1 

85 

.... 

3605 

Cheese  (American  pale) 

31.6 

28 

35-9 

•3 

2055 

Chicken  . 

38-3 

11. 5 

69 

. ... 

515 

Eggs  (whole) 

65.5 

13- 1 

9-3 

. 

635 

Eggs  (yolk) 

49.5 

16  1 

33-3 

. 

1705 

Milk  (whole) 

87 

3.3 

4 

5 

325 

Oatmeal 

7-3 

16. 1 

7.2 

67-5 

i860 

Peas (green)  ... 

74.6 

7 

• 5 

16.9 

465 

Potatoes  ...... 

62.6 

1.8 

. 1 

14.7 

310 

Prunes  

22.3 

2.1 

• • • • 

73-3 

1400 

Rice 

12.3 

8 

•3 

79 

1630 

Lecture  8 

SCIENCE  OF  COOKERY 

Introduction 

1 Cooking  defined. 

2 Object  of  cooking. 

To  make  food  safer,  more  digestible  and  more 
palatable.  The  last  formerly  considered  most 
important:  modern  knowledge  emphasizes  the 
first  two. 

Effect  of  cooking  on  different  food  principles 

1 Water:  cooked  chiefly  as  a medium  for  conveying 

heat;  sometimes  to  render  it  safe  for  drinking. 

2 Salt  or  mineral  matter:  unchanged  by  heat,  but 

may  be  dissolved  out  of  food  by  water  and  lost. 

Effect  of  hard  and  soft  water  on  food. 


i6 


HOME  EDUCATION  SYLLABUS 


3 Proteids:  as  a rule  changed  from  soluble  to 

insoluble  and  less  digestible  forms. 

4 Fats : decomposed  by  high  temperature  (and  made 

less  digestible). 

5 Starch : digestibility  increased  by  cooking.  Changed 

partially  to  soluble  starch  and  often  to  dextrin 
and  sugar. 

6 Cellulose  of  plants  and  connective  tissue  of  meats 

are  softened  by  heat  rightly  applied. 

Cooking  for  safety  or  preservation  of  food 

Dangers  of  uncooked  food  Principle  of  canning  and 
preserving. 

High  temperature  or  long  continued  low  heat ; proper 
use  of  each. 

References 

Abel.  Practical,  sanitary  and  economic  cooking. 

Atkinson.  Right  application  of  heat  to  conversion  of  food 
materials. 

Goodfellow.  Dietetic  value'  of  bread. 

Priestly.  Preparation  of  food. 

Richards  & Elliott.  Chemistry  of  cooking. 

Snyder,  Frisby  & Bryant.  Losses  in  boiling  vegetables. 

Sowle.  I go  a-marketing. 

Williams.  Chemistry  of  cooking. 

Topics  for  papers 

1 Cookery  of  vegetables. 

2 Canning  industry  and  its  methods. 

3 Cookery  of  milk;  pasteurization  and  sterilization. 

4 Cookery  of  cheaper  meats. 

5 Bread. 

6 Kiln  dried  grains. 

7 Cookery  of  cheese. 

8 Desserts  as  waste  efforts. 


FOOD 


17 


Lecture  9 

ART  OF  COOKERY 

Socrates’s  estimation 

Beware  of  food  that  tempts  you  to  eat  when  you  are 
not  hungry  and  of  drinks  that  tempt  you  to  drink 
when  you  are  not  thirsty 

Ruskin’s  interpretation 

A refined  taste  requires  that  food  in  its  appearance 
and  flavor  shall  appeal  in  a reasonable  degree  to 
the  palate  and  to  the  eye.  But  special  dangers 
attend  the  exaggeration  of  these  requirements. 

1 By  too  much  manipulation,  as  in  complicated 

dishes,  the  nutritive  value  of  a given  food 
material  may  be  impaired. 

2 By  varied  forms  and  flavors  poor  food  may  be 

disguised  and  thus  pass  the  sentinels  of  taste. 

3 Food  may  be  rendered  so  attractive  as  to  tempt 

to  habitual  overeating  or  the  eating  of  food 
unsuited  to  the  person. 

4 Too  elaborate  mixtures,  too  great  a variety  of 

dishes,  too  much  garnishing  are  not  in  line 
wifh  good  taste  and  the  moderation  that  is  an 
essential  of  true  refinement. 

“To  ignore  the  nutritive  value  of  food  as  the 
first  test  of  its  efficiency  and  to  regard  feeding 
solely  from  the  esthetic  standpoint  is  to  under- 
mine the  stamina  of  the  race.”  G.  Stanley 
Hall 

References 

Brillat-Savarin.  Physiology  of  taste. 

Child.  Delicate  feasting. 

Corson.  American  cookery. 

De  Salis.  Art  of  cookery. 

Ewing.  Art  of  cookery. 

Hayward.  Art  of  dining. 


1 8 


HOME  EDUCATION  SYLLABUS 


Larned.  Hostess  of  today. 

Parloa.  The  young  housekeeper. 

Sala.  The  thorough  good  cook. 

Thudichum.  Spirit  of  cookery. 

Yates.  Profession  of  cookery  from  the  French  point  of  view. 

Topics  for  papers 

1 How  to  preserve  the  right  attitude  of  mind  toward 
food. 

2 Accessories  of  the  table. 

3 Legitimate  catering. 

4 How  to  serve  the  common  foods  attractively. 

5 Simple  well  cooked  foods  versus  food  bricabrac. 

6 How  to  serve  variety  with  right  balance  for  mod- 
erate expense. 

7 Foresight  in  preparation  of  meals. 

8 The  right  use  of  flavors. 

Lecture  io 

PREPARATION  OF  THE.  DAILY  FOOD:  IS  IT  A HOME 

INDUSTRY? 

Cooking  in  the  house 

Is  it  essential  to  the  home  ideal?  Why  do  we  prefer 
the  flavor  of  our  own  kitchen  bacteria? 

• 

Cooking  out  of  the  house 

Higher  standards  of  food  preparation  and  better 
knowledge  of  food  values  will  enable  the  20th 
century  housewife  to  avail  herself  of  properly 
supervised  bakeries  and  kitchens  without  giving 
up  the  home  table,  that  school  of  good  manners 
and  good  food  habits  of  which  no  parent  can 
afford  to  deprive  his  child. 

References 

Blyth.  Foods,  p.  2-32. 

Peirce.  Cooperative  housekeeping. 

Richards,  ed.  Plain  words  about  food. 

Wiley  & others.  Foods  and  food  adulterants. 

Wolff.  Food  for  the  million. 

See  Poole’s  Index  for  articles  on  public  kitchens. 


FOOD 


*9 


Topics  for  papers 

1 Public  kitchens,  their  place  in  social  development. 

2 Vegetarian  cookery:  how  a larger  use  of  it  may 
help  to  simplify  the  daily  work. 

3 Laws  against  adulteration  of  food. 

4 Proper  supervision  of  public  kitchens,  canneries, 
laundries:  how  shall  it  be  attained? 

5 Comparison  of  cost  of  food  cooked  in  the  home 
kitchen  with  food  bought  wholly  or  partially  prepared. 
Canning  of  fruit. 

6 Is  cooperative  cooking  feasible?  History  of  at- 
tempts in  this  country. 

7 Plan  of  a kitchen,  description  of  utensils  and  pro- 
cesses when  outside  helps  in  the  coarser  preparation  of 
foods  have  been  so  developed  that  the  housewife  can 
make  extensive  use  of  them. 

8 Comparison  of  coal,  gas,  kerosene  and  electricity 
for  cooking,  both  as  to  cost  and  effectiveness. 

9 In  what  ways  is  the  cooking  in  the  French  and 
German  household  more  simple  than  in  the  American? 

10  Count  Rumford  and  public  kitchens. 

AUTHORITIES 

Abel,  M.  H.  Beans,  peas  and  other  legumes  as  food.  32p.  il. 
O.  Wash.  1900.  Government;  free.  (U.  S. — Agriculture, 
Dep’t  of.  Farmers  bulletin,  no.  121) 

Practical,  sanitary  and  economic  cooking.  i88p.  D.  Roch- 
ester 1890.  Amer.  pub.  health  ass’n  40c. 

Sugar  as  food.  27p.  O.  Wash.  Government;  free.  (U.S. — 

Agriculture,  Dep’t  of.  Farmers  bulletin,  no.  93) 

Atkinson,  Edward.  Right  application  of  heat  to  the  conversion 
of  food  material.  2op.  O.  Salem  Mass.  1890.  Salem  press 
pub.  & printing  co. 

Atwater,  H.  W.  Bread  and  the  principles  of  bread-making.  39P. 
il.  O.  Wash.  1900.  Government;  free.  (U.S. — Agriculture, 
Dep’t  of.  Farmers  bulletin,  no.  112) 


20 


HOME  EDUCATION  SYLLABUS 


Atwater,  W.  O.  Methods  and  results  of  investigations  on  the 
chemistry  and  economy  of  food.  222p.  il.  O.  Wash.  1895. 
Government  15c.  (U.S. — Experiment  stations,  Office  of. 

Bulletin,  no.  21) 

& Benedict,  F.  G.  Experiments  on  the  metabolism  of 

matter  and  energy  in  the  human  body.  ii2p.  O.  Wash.  1899. 
Government  10c.  (U.S. — Experiment  stations,  Office  of. 

Bulletin,  no.  69) 

& Bryant,  A.  P.  Dietary  studies  in  Chicago  in  1895  and 

1896.  76p.  O.  Wash.  1898.  Government  5c.  (U.S. — Experi- 

ment stations,  Office  of.  Bulletin,  no.  55) 

— Dietary  studies  of  university  boat  crews.  72p.  O. 

Wash.  1900.  Government  5c.  (U.S. — Experiment  stations, 

Office  of.  Bulletin,  no.  75) 

& Rosa,  E.  B.  New  respiration  calorimeter  and  experi- 
ments on  the  conservation  of  energy  in  the  human  body. 
94p.  il.  O.  Wash.  1899.  Government  10c.  (U.S. -—Experi- 

ment stations,  Office  of.  Bulletin,  no.  63) 

& Woods,  C.  D.  Chemical  composition  of  American  food 

materials.  87p.  il.  O.  Wash.  1896.  Government  5c.  (U.S. — 
Experiment  stations.  Office  of.  Bulletin,  no.  28) 

Dietary  studies  in  New  York  city  in  1895  and  1896. 

ii7p.  O.  Wash.  1898.  Government  10c.  (U.S. — Experi- 

ment stations,  Office  of.  Bulletin,  no.  46) 

Dietary  studies  with  reference  to  the  food  of  the  negro 

in  Alabama  in  1895  and  1896.  69P.  il.  O.  Wash.  1897. 

Government  5c.  (U.S. — Experiment  stations,  Office  of. 

Bulletin,  no.  38) 

Bevier,  Isabel.  Nutrition  investigations  in  Pittsburg,  Pa.  1894- 
96.  48p.  O.  Wash.  1898.  Government  5c.  (U.S. — Experi- 

ment stations,  Office  of.  Bulletin,  no.  52) 

Blasdale,  W.  C.  Description  of  some  Chinese  vegetable  food 
materials  and  their  nutritive  and  economic  value.  48p.  il.  O. 
Wash.  1899.  Government  10c.  (U.S. — Experiment  stations, 

Office  of.  Bulletin,  no.  68) 

Blyth,  A.  W.  Foods:  their  composition  and  analysis.  Ed.  4. 

735p.  il.  O.  N.Y.  1896.  Van  Nostrand  $7.50. 

Boland,  M.  A.  Handbook  of  invalid  cooking.  323P.  D.  N.Y. 
1893.  Century  $2. 

Brillat-Savarin,  J.  A.  Physiology  of  taste.  345p.  D.  Phil.  1854. 
Lindsay  & Blakiston  $1.75. 

Burnet,  R.  W.  Foods  and  dietaries,  a manual  of  clinical  dietetics. 
Ed.  2.  196P.  D.  Lond.  1890.  Griffin  4s. 

Also  issued  by  Blakiston,  Philadelphia,  $1.50  net. 


FOOD 


2 I 

Campbell,  Mrs  Helen  (Stuart).  In  foreign  kitchens.  n6p.  D 
Bost.  1893.  Little  50c. 

Chambers,  T.  K.  Dietetics,  {in  Encyclopaedia  Britannica,  1878-88. 
7:200-13) 

Manual  of  diet  and  regimen  in  health  and  sickness.  3iop. 

O.  Phil.  1875.  Lea  $2.75. 

Child,  Theodore.  Delicate  feasting.  2i4p.  D.  N.Y.  1890.  Har- 
per $1.25. 

Church,  A.  H.  Food:  some  account  of  its  sources,  constituents 
and  uses.  252P.  O.  Lond.  1889.  Chapman  3s.  (South 

Kensington  museum  science  handbooks) 

New  ed.  Scribner  $1.20  net. 

Corson,  Juliet.  Practical  American  cookery  and  household  man- 
agement. 59ip.  il.  D.  N.Y.1887.  Dodd  $1.50. 

New  ed.  $1. 

De  Salis,  Mrs  H.  A.  Art  of  cookery,  past  and  present;  with 
anecdotes  of  noted  cooks  and  gourmets.  198P.  O.  Lond. 
1898.  Hutchinson  2s. 

Dukes,  Dr  Clement.  School  diet.  Lond.  1899.  Rivington. 
Ewing,  E.  P.  Art  of  cookery.  377p.  il.  D.  Meadville  Pa.  1896. 
Flood  $1.75. 

Now  published  by  Bowen-Merrill,  Indianapolis,  $1.75. 

Fothergill,  J.  M.  The  town  dweller;  his  needs  and  his  wants. 
n8p.  O.  Lond.  1889.  Lewis  3s  6d. 

Also  issued  by  Appleton  $1. 

Frissell,  H.  B.  & Bevier,  Isabel.  Dietary  studies  of  negroes  in 
eastern  Virginia  in  1897  and  1898.  45p.  il.  O.  Wash.  1899. 

Government  5c.  (U.S. —Experiment  stations,  Office  of. 

Bulletin,  no.  71) 

Gibson,  H.  B.,  Calvert,  S.  & May,  D.  W.  Dietary  studies  at 
the  University  of  Missouri  in  1895.  24p.  O.  Wash.  1896. 

Government  5c.  (U.S. — Experiment  stations,  Office  of.  Bul- 

letin, no.  31) 

Goodfellow,  John.  Dietetic  value  of  bread.  328p.  D.  Lond. 
1892.  Macmillan  $1.50. 

Goss,  Arthur.  Dietary  studies  in  New  Mexico  in  1895.  23p.  O. 

Wash.  1897.  Government  5c.  (U.S. — Experiment  stations, 
Office  of.  Bulletin,  no.  40) 

Nutrition  investigations  in  New  Mexico  in  1897.  2op.  O. 

Wash.  1898.  Government  5c.  (U.S. — Experiment  stations, 

Office  of.  Bulletin,  no.  54) 

Green,  Mrs  M.  E.  (Green).  Food  products  of  the  world.  249P. 
il.  D.  Charlotte  Mich.  1898.  Green  $1.50. 


HOME  EDUC  \TION  SYLLABUS 


2 2 

Grindley,  H.  S.  & others.  Nutrition  investigations  at  the  Uni- 
versity of  Illinois,  North  Dakota  agricultural  college  and 
Lake  Erie  college,  Ohio,  1896  to  1900.  42p.  O.  Wash.  1900. 

Government  5c.  (U.S. — Experiment  stations,  Office  of.  Bul- 
letin. no.  91) 

Halliburton,  W.  D.  Chemical  constituents  of  the  body  and  food. 
(in  Schafer,  E.  A.  ed.  Text-book  of  physiology.  1898.  1:1-79) 
Published  by  Macmillan  $8. 

Essentials  of  chemical  physiology.  i66p.  il.  O.  Lond.  1893. 

Longmans  $1.50  net. 

Harrington,  Charles.  Manual  of  practical  hygiene.  729P.  il.  O. 
Phil.  1901.  Lea  $4.25  net. 

Hart,  Mrs  A.  M.  Diet  in  sickness  and  in  health.  219P.  O. 
Phil.  1897.  Putnam  $1.50. 

Hayward,  Abraham.  Art  of  dining.  New  ed.  21  ip.  il.  D. 
N.Y.  1899.  Scribner  $2. 

Hogan,  L.  E.  How  to  feed  children.  Ed.  2.  236P.  D.  Phil. 

1898.  Lippincott  $1.  (Practical  lessons  in  nursing) 

Holt,  L.  E.  Care  and  feeding  of  children.  Ed.  2.  io4p.  S. 
N.Y.  1899.  Appleton  50c. 

Huntington,  E.  A.  The  dietary.  i6p.  26  Charter  Oak  place, 
Hartford  Ct. 

Hutchison,  Robert.  Food  and  the  principles  of  dietetics.  566p. 
il.  O.  N.Y.  1901.  Wood  $5  net. 

Jaffa,  M.  E.  Nutrition  investigations  at  the  California  agricul- 
tural experiment  station,  1896-98.  39P.  O.  Wash.  1900. 

Government  5c.  (U.  S. — Experiment  stations,  Office  of. 

Bulletin,  no.  84) 

Jordan,  W.  H.  Dietary  studies  at  the  Maine  state  college  in 
1895.  57p.  O.  Wash.  1897.  Government  5c.  (U.  S. — Ex- 

periment stations,  Office  of.  Bulletin,  no.  37) 

Kellogg,  J.  H.  The  daily  ration.  i5p.  Battle  Creek,  Mich.  1899. 
Good  health  pub.  co. 

The  new  dietary.  35p.  Battle  Creek,  Mich.  Good  health 

pub.  co. 

Langworthy,  C.  F.  Eggs  and  their  uses  as  food.  32p.  O. 
Wash.  1901.  Government;  free.  (U.S. — Agriculture,  Dep’t 
of.  Farmers  bulletin,  no.  128) 

Fish  as  food.  3op.  O.  Wash.  1898.  Government;  free. 

(U.S. — Agriculture,  Dep’t  of.  Farmers  bulletin,  no.  85) 
Larned,  L.  H.  Hostess  of  today.  303P.  il.  O.  N.Y.  1899. 
Scribner  $1. 50. 

Miles,  E.  H.  Muscle,  brain  and  diet:  a plea  for  simpler  foods* 

• Ed.  2.  345p.  0.  Lond.  1900.  Sonnenschein  3s  6d. 


FOOD 


23 


Milk  as  food.  39p.  O.  Wash.  1898.  Government;  free.  (U.S. — 
Agriculture,  Dep’t  of.  Farmers  bulletin,  no.  74) 

M itti,  F.  S.  Food  and  labor  power  of  nations,  (in  Journal 
British  economic  ass’n,  March  1896,  6:30-64) 

Dppenheim,  Nathan.  Care  of  the  child  in  health.  3o8p.  D. 
N.Y.  1900.  Macmillan  $1.25. 

Parloa,  Maria.  Young  housekeeper.  405P.  il.  D.  Bost.  1894. 
Estes  $1. 

Peirce,  M.  F.  Cooperative  housekeeping;  how  not  to  doit  and 
how  to  do  it.  189P.  S.  Bost.  1884.  Osgood  $1. 

Poole’s  Index.  Articles  on  public  kitchens. 

Priestly,  John.  Preparation  of  food.  O.  Manchester  Eng.  1886. 
Manchester  sanitary  association.  (Health  lectures,  ser.  9, 
no.  7) 

Richards,  Mrs  E.  H.  (Swallow).  Cost  of  food;  a study  in 
dietaries.  i5op.  D.  N.Y.  Wiley  $1. 

Notes  on  hospital  dietaries,  (in  American  journal  of  insan- 
ity, Oct.  1895,  52:214-17) 

ed.  Plain  words  about  food.  i76p.  D.  Bost.  1899.  Home 

science  pub.  co.  $1.  (Rumford  kitchen  leaflets) 

| & Elliott,  L.  M.  Chemistry  of  cooking  and  cleaning.  Ed.  2. 

i58p.  D.  Bost.  1897.  Home  science  pub.  co.  50c. 

Roberts,  Sir  William.  Collected  contributions  on  digestion  and 
diet.  26ip.  O.  Lond.  1891.  Smith,  Elder  5s. 

Dietetics  and  dyspepsia.  Ed.  2.  92p.  D.  N.Y.  1886.  Put- 
nam $1. 

Sachse,  V.  How  to  cook  for  the  sick  and  convalescent.  239P. 

D.  Phil.  1901.  Lippincott  $1  net. 

3ala,  G.  A.  H.  The  thorough  good  cook.  4g2p.  sq.  O.  N.Y. 
1895.  Brentano  $5. 

Schafer,  E.  A.  ed.  Text-books  of  physiology,  v.  1.  N.Y.  1898. 
Macmillan  $8. 

Simpson,  Henry.  Choice  of  food.  O.  Manchester  Eng.  1889. 
(Health  lectures,  ser.  3) 

Snyder,  H.,  Frisby,  A.  J.  & Bryant,  A.  P.  Losses  in  boiling 
vegetables  and  the  composition  and  digestibility  of  potatoes 
and  eggs.  3ip.  O.  Wash.  1897.  Government  5c.  (U.S. — 

Experiment  stations,  Office  of.  Bulletin,  no.  43) 

& Voorhees,  L.  A.  Studies  on  bread  and  breadmaking. 

5ip.  O.  Wash.  1899.  Government  10c.  (U.S. — Experiment 

stations,  Office  of.  Bulletin,  no.  67) 

Sowie,  Henrietta.  I go  a-marketing.  237p.  O.  Bost.  1900. 
Little  $1.50. 


24 


HOME  EDUCATION  SYLLABUS 


Soyer,  A.  B.  The  pantropheon;  or,  History  of  food  and  its 
preparation  from  the  earliest  ages  of  the  world.  469P.  il.  O. 
Bost.  1853.  Tieknor,  Reed  & Fields.  0.  ft. 

Stone,  W.  E.  Dietary  studies  at  Purdue  university,  Lafayette 
Ind.  in  1895.  28p.  O.  Wash.  1896.  Government  5c.  (U.S. — 
Experiment  stations,  Office  of.  Bulletin,  no.  32) 

Thompson,  Sir  Henry.  222p.  D.  Lond.  1894.  Warne  3s  6d. 
Thompson,  W.  G.  Practical  dietetics,  with  special  reference  to 
diet  in  disease.  8o2p.  il.  O.  N.Y.  1895.  Appleton  $5. 
Thudichum,  J.  L.  W:  Spirit  of  cookery.  7oip.  D.  Lond.  1895 

Warne  $2.25. 

Voorhees,  E.  B.  Food  and  nutrition  investigations  in  New 
Jersey  in  1895  and  1896.  4op.  O.  Wash.  1896.  Government 
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Wait,  C.  E.  Dietary  studies  at  the  University  of  Tennessee  in 
1895.  45p.  O.  Wash.  1896.  Government  5c.  (U.S. — Ex- 

periment stations,  Office  of.  Bulletin,  no.  29) 

Nutrition  investigations  at  University  of  Tennessee  in  1896 

and  1897.  46p.  O.  Wash.  1898.  Government v 5c.  (U.  S. — 

Experiment  stations.  Office  of.  Bulletin,  no.  53) 

Wiley,  H.  W.  others.  Foods  and  food  adulterants.  9 pt,  Ov 
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of.  Bulletin,  no.  13) 

Williams,  W.  M.  Chemistry  of  cooking.  328p.  D.  N.Y.  1897. 
Appleton  $1.  50. 

Wolff,  M.  P.  Food  for  the  million.  i44p.  O.  Lond.  1884. 
Low  4s  6d, 

Woods,  C.  D.  Meats;  composition  and  cooking.  2gp.  O. 
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& Merrill,  L.  H.  Cereal  breakfast  foods.  p.91-106.  O. 

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Agricultural  experiment  station.  Bulletin,  no  54) 

Report  of  investigations  on  digestibility  and  nutritive 

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Wright,  C.  D.  Working  girls  of  Boston.  {in  Mass. — Labor 

statistics,  Bureau  of.  Annual  report,  1884,15:3-133) 

Yates,  L.  H.  Profession  of  cookery  from  the  French  point  of 
view.  238p.  O.  Lond.  1894.  Ward,  Lock  2s  6d. 

Yeo,  I.  B.  Food  in  health  and  disease.  592p.  D.  Phil.  1896 
Lea  $2.50. 


